Main Dishes

Cashew Chicken Stir Fry

141

This stir fry is packed with delicious veggies and water chestnuts as well as chicken and cashews.

6
2 tablespoons cornstarch
? cup chicken broth
3 tablespoons soy sauce
½ teaspoon fresh or ground ginger
2 tablespoons vegetable oil
2-3 skinless, boneless chicken breasts, cubed
½ cut chopped carrots
1 cup broccoli spears
1 (8 ounce) can sliced water chestnuts,drained
? cup cashews
2 cups cooked rice
1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce and ginger; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the...
See the full directions on my site
Nutritions

Calories
728

Sodium
585mg
24% DV

Fat
55g
85% DV

Protein
4g
8% DV

Carbs
6g
2% DV

Fiber
1g
5% DV

Peach Bread

1

The early days of fall yield lots of fresh, ripe peaches just begging to be made into something delicious. I've been making this peach bread for quite a few years, but when I removed it from the blog because I thought no one else cared about it, some readers set me straight. Quick breads are most popular in the fall. And as chance would have it, that's when peach season is. The combination of almonds and delicious peaches in this bread make for a wonderful breakfast or snack and can even pass for dessert.

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup sour cream
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup chopped peaches
1/2 cup chopped toasted almonds
Cinnamon Almond Topping:
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup finely chopped toasted almonds
10
  • Preheat oven to 325 F. Grease and flour an 8x5 loaf pan, place loaf pan on cookie sheet.
Please visit AmandasCookin.com for the full recipe!

See the full directions on my site
Nutritions

Calories
310

Sodium
20mg
0% DV

Fat
12g
19% DV

Protein
3g
7% DV

Carbs
46g
15% DV

Fiber
1g
7% DV

Roasted Pumpkin Seeds

1

There's something nostalgic about a pan full of salty roasted pumpkin seeds! It's a fall and Halloween tradition around here and for many families, as we start carving pumpkins to put on the porch. It couldn't be easier to make roasted pumpkin seeds, you only need 4 ingredients! Kids love this yearly tradition and pumpkin seeds are a healthier snack than Halloween candy, that's for sure. Teaching the kids how to roast pumpkin seeds is a fun family activity, so let's get into it.

2 cups cleaned pumpkin seeds
1 tablespoon olive oil
1 tablespoon melted butter
salt
8
  • Before baking pumpkin seeds, you want to remove all the slime first. Remove big chunks with your hands, then boil the remaining seeds and slime in salt water for about 15 minutes. This should...
    See the full directions on my site
Nutritions

Calories
207

Sodium
2mg
0% DV

Fat
14g
21% DV

Protein
9g
19% DV

Carbs
3g
1% DV

Fiber
1g
7% DV

Mini Pumpkin Whoopie Pies

Making whoopie pies is a fun kitchen activity the kids will love, or just a delicious treat to serve with all your other football party snacks! These pumpkin whoopie pies are miniature, so they make great single-serve fall treats.

For the Cookies:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup granulated sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
4 ounces cream cheese
1/2 cup unsalted butter
1/2 cup confectioner's sugar
1/4 cup canned solid pack pumpkin
pinch cinnamon
pinch nutmeg
23
  • Preheat oven to 350 degrees and line cookie sheets with parchment paper or silicone baking mat.
Please visit AmandasCookin.com for the full recipe!

See the full directions on my site
Nutritions

Calories
184

Sodium
136mg
5% DV

Fat
9g
14% DV

Protein
2g
4% DV

Carbs
20g
6% DV

Fiber
1g
4% DV
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